They have pale yellowish-green skin covered with a red flush.
Inside, they have firm, juicy, very white flesh, with a sweet taste.
In Australia, they ripen in March.
Good in salads, as is slow to discolour after being cut.
Good for sauce; not good for pies.
Bonza Apples were developed from a chance seedling by a Ben Atkinson in Batlow, Australia, 1950.
The name is reputedly a combination of the words “bonzer” and “bonanza.”